Issuu

AUGUST 2026

COMPLIMENTARY

Leola Daul, Plus

s t e L t! Ea

Volume 02 / Issue 8

August 2026

Meet Fargo Magazine is published 12 times a year and is free. Copies are available at more than 500 Fargo-Moorhead locations and digitally at meetfargo.com.

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FROMTHEEDITOR

ost of us have a safe order. It is the meal we return to when we do not want to take a chance—the same sandwich, the same pizza toppings, the same entrée at the restaurant we have visited dozens of times. There is comfort in knowing exactly what will arrive at the table. But every once in a while, it is worth ordering something you cannot pronounce, something

made with an unfamiliar ingredient or something you would normally scroll past on the menu. Fargo’s food scene offers more opportunities to do that than many people realize. Across the metro, local restaurants are serving dishes shaped by cultures, family traditions and culinary styles from around the world. Trying them is not just a way to find a new favorite meal. It is also one of the easiest ways to learn something about the people who call this community home.

You do not need to become an adventurous eater overnight. Start small. Ask your server what they recommend. Split an unfamiliar appetizer with the table. Visit a restaurant you have driven past but never entered. Choose the dish the restaurant is known for instead of automatically ordering what feels safest. You might discover that you do not like everything—and that is fine. Exploration comes with a few misses. But it also creates the possibility of finding a flavor, restaurant or tradition you

would never have encountered otherwise. Food should be comforting, but it can also be surprising. It can challenge assumptions, spark conversations and make a familiar city feel new again. So, the next time you open a menu, resist the instinct to order on autopilot. Take a chance on something unfamiliar. Your new favorite meal may be the one you have been overlooking.

Brady Drake Meet Fargo Editor

TABLEOFCONTENTS

MEET FARGO // AUGUST 2026

COVER STORY

Partner Content: 21 Answering Your Roofing Questions! 23 Inflammation: The Fire You Can't Feel 24 Two Neighborhood Favorites, One Community-First Mission

The Food & Drink Issue 28 Heart-n-Soul Community Cafe: Celebrates 10 Years of Feeding Fargo-Moorhead 34 A Table Set For The Arts 42 New Restaurants 52 The Spotlight Team's Favorite Meals In Town 58 Rolling Flavor 68 We Love These Happy Hours 76 The $15 Lunch Guide

86 Meet the Maker: Fresh Squeezed Studio 88 Folkways: What's On Your Plate: Red River Market Staff Picks

MEET OUR TEAM AT

LEARN MORE ABOUT US AT SPOTLIGHTMEDIAFARGO.COM

Partner Content

Inflammation The Fire You Can’t Feel

Most people think inflammation is obvious.

The Missing Link: Your Nervous System

isn't simply to help you feel better. It's to help your body function better.

A swollen ankle. A sore shoulder. A red, painful joint.

Your nervous system doesn't just control movement—it regulates your body's response to stress and inflammation.

Stop Fighting the Smoke. Find the Fire.

But the most damaging inflammation in the body is often the kind you never see. It’s the low-grade, chronic inflammation that quietly fuels fatigue, brain fog, stubborn weight gain, digestive problems, headaches, joint pain, and even many of today’s most common chronic diseases.

When your body is stuck in fight-orflight mode, it becomes much harder to shift into the state where healing, digestion, recovery, and tissue repair occur. Stress hormones stay elevated. Recovery slows. The body begins to function as if it's constantly under attack.

The scary part? It can build for years before your body finally gets your attention.

Over time, that chronic stress can contribute to widespread inflammation throughout the body.

Your Body Is Trying to Protect You

This is why so many people feel like they're doing everything right— eating healthier, exercising, taking supplements—yet still don't feel well.

Inflammation isn't the enemy. It's one of the body's greatest survival tools. When you cut your finger or catch a virus, inflammation helps you heal. The problem isn't inflammation itself—it's when the body never gets the signal that the threat is over. Poor sleep. Chronic stress. Processed foods. Lack of movement. Environmental toxins. Even physical stress on the body can keep your immune system activated long after it should have settled down. Instead of helping you heal, inflammation becomes the very thing preventing it.

The system controlling the healing process may not be functioning the way it was designed to.

Why Getting Checked Matters At Strive Chiropractic, we don't just chase symptoms. We evaluate how well your nervous system is functioning.

You can keep masking symptoms with another pill, another supplement, or another temporary fix. Or you can ask a better question: Why is my body inflamed in the first place? When the nervous system functions the way it was designed to, the body is better equipped to regulate inflammation, recover from stress, and heal naturally. Don't wait until chronic inflammation becomes chronic disease. Get checked. Discover the source. Restore your health from the inside out. At Strive Chiropractic, we help people uncover the root cause of their health challenges by restoring proper nervous system function—because when the body works the way it was designed to, healing becomes possible.

Using comprehensive examinations and objective diagnostic technology, we assess spinal function and patterns of nervous system stress that may be interfering with your body's ability to regulate, recover, and heal. Our goal

| strivechiropractic.com

| /striveFargo

| @strivechiropractic 23

PARTNER CONTENT

Two Neighborhood Favorites, One CommunityFirst Mission Red Hen Taphouse and Hen House Bar & Grill offer different atmospheres and menus, but both are built around good food, familiar faces, and connection to the community. These are places where friends gather for trivia, families meet for dinner, and regulars settle into their usual seats. Over time, customers get to know the employees behind the bar, and those employees become more than the people serving the food. Although each restaurant has its own identity, owner Darin Engstrom said the goal for both is to serve food people enjoy while creating the kind of welcoming neighborhood atmosphere that cannot be replicated by a national chain. “The chances are, when you come in, you’re going to see one of us there helping out or doing something,” Engstrom said.

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Mention this article and receive 15% off your bill at Red Hen Taphouse or Hen House Bar & Grill through September 30, 2026.

By Brady Drake

Photos by J. Alan Paul Photography

Red Hen Taphouse SPECIALS Monday $8 Cheeseburger and French Fries and $3.50 Domestic Bottles Tuesday $3 Beef or Chicken Soft Shell Tacos and $4 Margaritas Wednesday $12.95 Steak Dinner, $4 Tall Domestic Taps, and $5 Tall Craft Beer Taps Thursday $10 12 Boneless Chicken Wings and $4.50 Titos and Jameson Drinks Friday $5 Moscow Mules Saturday $4 Screwdrivers, Breakfast Shots, Long Island Teas, and Colorado Bulldogs Sunday $4 Screwdrivers and Breakfast Shots, $6 Mug and Fill / $5 Refills, and $10 Nachos

tRIVIA

Red Hen has been a neighborhood gathering place since it opened in 2013. Engstrom was already a regular customer when the opportunity arose to purchase the restaurant in 2021. “It was always my spot from the day it opened,” he said. “It’s by my house. I was super familiar with it, knew all the employees, and did events with them. When it came up, it just felt like a natural fit.” Red Hen’s menu starts with familiar bar-and-grill favorites but elevates them through quality ingredients and in-house preparation. Its traditional wings—particularly the dry-rub varieties—have developed an especially loyal following. Other popular choices include hand-breaded walleye, Nashville-style chicken sandwiches, grinders, burgers, and flatbreads. Weekly events and specials give customers another reason to return, including Monday burger specials, Tuesday trivia and Wednesday steak night. But food is only part of Red Hen’s appeal. Longtime employees have built strong relationships with customers, creating an atmosphere where guests often stop in as much to see the staff as they do to grab dinner or a drink. “It’s truly a place where staff members are getting invited to customers’ weddings,” Engstrom said. “It’s not just another place where you walk in and don’t know anybody.”

Red Hen Taphouse | redhentaphouse.com | /RedHenTaphouse | @redhentaphouse

CONTINUED>

PARTNER CONTENT

Hen House Bar & Restaurant tRIVIA

SPECIALS Monday Kids eat free with adult food purchase from 6 p.m. to 10 p.m. Hen House joined the family in the fall of 2023 after Engstrom and his partners purchased the former Brickhouse location and transformed it into a new concept. While Hen House shares Red Hen’s neighborhood mentality, its menu and atmosphere have their own personality. The centerpiece of the restaurant is its large brick oven, which produces pizzas, calzones and other specialties. Beyond pizza, guests can still find the wings, sandwiches, walleye and elevated bar food that have become signatures across both restaurants.

Hen House Bar & Restaurant | henhousemoorhead.com | /HenHouse56560 | @henhousesportsbar

Tuesday $3.50 Specialty Tacos from 6 p.m. to 10 p.m. and $5.50 Casamigos from 8 p.m. to close Wednesday Any large pizza for the price of a small from 6 p.m. to 10 p.m. and $4 Titos and Captain Morgan from 8 p.m. to close Thursday $10 (12) Boneless Wings from 6 p.m. to 10 p.m. and $4 Tall Domestics from 8 p.m. to close Friday $3.50 Domestic Pounders from 8 p.m. to close Saturday $6 Mug Club / $5 Refills Sunday $13.95 Pitcher & App Combo

More Than a Place to Eat Engstrom’s commitment to community is personal. An Iraq War veteran, he has close family connections to law enforcement and education. Both restaurants offer veterans, first responders and teachers 15% off throughout the year. The restaurants also support local schools, athletic teams, charitable organizations and community causes through fundraisers, team meals, dine-to-donate events and sponsorships. Red Hen’s annual charity golf tournament benefits Folds of Honor, an organization that provides educational scholarships to the families of fallen or disabled military members and first responders. The restaurant has been able to help fund a scholarship each year through the event. The restaurants also regularly partner with Moorhead athletic programs and community groups. That willingness to become involved reflects what Engstrom wants both restaurants to represent. Red Hen and Hen House may offer different menus, specials and experiences, but both are intended to feel unmistakably local. They are places where customers can find a good meal, catch up with familiar faces and know that their business is supporting people who remain deeply invested in the surrounding community.

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By Brady Drake | Photo By J. Alan Paul Photography

or 10 years, Heart-nSoul Community Café has challenged the two common assumptions about restaurants that they need a permanent address and that every meal must come with a fixed price. What began as a small series of pop-up meals in Fargo has grown into a nonprofit mobile café serving communities throughout the Fargo-Moorhead area. Its food trailer travels to neighborhoods, churches, food pantries and community events, offering freshly prepared meals under a simple promise that guests may contribute according to their circumstances, and no one has to justify what they can or cannot afford. At the center of the organization is founder and executive director Leola Daul, whose original idea was shaped by her experiences working with children and families experiencing poverty. Daul said she first encountered the community-café concept in a magazine while working for Head Start. The idea stayed with her because it combined her understanding that financial circumstances can change quickly, and that food has a remarkable ability to bring people together. “I just love how food brings people together,” Daul said. She envisioned a place where someone could receive a healthy, hearty meal without an application, an income test, or uncomfortable questions. She also believed the Fargo-Moorhead community was generous enough to support a model in which some guests paid less and others paid more.

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Heart-n-Soul operates under a “pay what you can” model, although the organization has refined the way it explains that system over the years. Early cafés included a suggested donation amount. Today, guests who can afford to contribute are encouraged to pay what they would normally spend on lunch or supper. That amount naturally differs from person to person. Someone accustomed to buying lunch at a convenience store may contribute one amount, while someone who regularly eats at a full-service restaurant may give more. Guests can pay what they can afford, contribute the typical price of a meal, pay extra to help feed another person, or volunteer in exchange for food. The café also works with community partners that distribute meal tokens to people experiencing food insecurity. Regardless of the method, guests are welcomed

without being asked to prove that they need assistance. The model depends on participation from people at many income levels. Heart-n-Soul is not intended only for people who cannot pay. Guests who can cover the cost of their meals—or pay forward the cost of another meal—are an important part of keeping the café accessible. Daul said just over 78 percent of the café’s guests in 2025 paid what they could or were unable to pay. Contributions can vary widely. One guest may give a dollar or even some loose change, while another may contribute $20 or more. Daul said every contribution matters because each guest becomes part of the café’s work.

The road to Heart-n-Soul’s first meal began several years before the organization officially opened. Daul started discussing the idea with community members around 2013. Although she had restaurant and cooking experience, she had never managed a café, so she began attending meetings and looking for people who could help her understand the business. A visit to a local chefs’ association meeting introduced her to Tracy Walvatne, then the owner of Josie’s Corner Café. Because the restaurant was closed on Sundays, Walvatne offered its kitchen and dining area to the developing organization. Heart-n-Soul held its first café at Josie’s Corner on June 12, 2016. North Dakota

Before 2020, Heart-n-Soul’s mission centered on gathering people indoors for a shared meal. The arrival of COVID-19 made that central part of the organization’s work impossible. Daul recalled that the café held its final indoor meal in early March 2020. Because volunteers and guests had different health circumstances, the organization did not want to risk exposing someone to the virus. The gatherings stopped, but the need for food did not. Heart-n-Soul responded by starting a sacklunch program. Volunteers gathered on Fridays to prepare more than 500 lunches at a time, which were then distributed to

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State University dietetics students prepared the food, while Daul’s friends and other community volunteers served the meal. Additional partnerships followed. Square One Kitchens offered another place to operate, and Heart-n-Soul organized popup cafés in churches, educational facilities, farmers markets and other underused spaces throughout Fargo-Moorhead. Rather than paying for a full-time restaurant, the organization worked with partners willing to donate kitchens and gathering areas when those spaces were not being used. Those partnerships made it possible for the café to grow carefully. Local farmers donated produce, including fruits and vegetables that tasted good but might

community members. Many recipients were older adults or people who were limiting travel and social contact. Each lunch included a greeting card, adding a small personal connection during an isolating period. The sack-lunch program continued for more than five years before ending in December 2025. Heart-n-Soul then decided to concentrate more of its resources on hot meals and its mobile café. Over its first decade, the organization served more than 35,000 café meals and 55,000 sack lunches in the Fargo-Moorhead region.

not have met a grocery store’s appearance standards. Volunteers performed much of the work, and early grants helped the organization continue operating. Daul also contributed some of her personal savings to keep the project moving forward. “It is a community café because a lot of people have given their time, their assets, their produce and their talents,” she said.

A food trailer was never included in Heart-n-Soul’s original strategic plan. During the pandemic, however, it became a practical answer to several problems at once. People were discouraged from gathering indoors, but outdoor gatherings were still possible. A trailer would allow Heartn-Soul to prepare and distribute hot food while giving guests the option to eat outside. When a trailer became available, an anonymous donor helped the organization purchase it. The Mobile Café began operating in 2021. The trailer also addressed a problem Heart-n-Soul had identified before the pandemic. A 2017 community assessment found that transportation prevented some people from attending the organization’s pop-up meals. Even an affordable meal provides little help when the person who needs it has no reliable way to reach the serving location. With the trailer, Heart-n-Soul could go to the guests instead. “It’s one of the best things that we ever did, just because we can move around our community and go where the people are at,” Daul said. Heart-n-Soul currently prepares food and stores equipment at First Presbyterian Church in Fargo. The church provides that space as an in-kind contribution, allowing the nonprofit to operate without the monthly rent faced by a traditional restaurant.

Affordability is not the café’s only priority. Daul emphasizes that every guest should receive a complete, enjoyable meal rather than food that feels like an afterthought.

produced grains, fresh vegetables, greens, tahini and homemade hummus made with white beans. Depending on the meal, the vegetables may be roasted, pickled or served raw.

That sense of discovery is part of the café’s mission. Guests are not merely being handed food; they are being invited to experience a thoughtfully prepared meal.

The café’s burritos are also popular, particularly its sweet-potato, and beefand-bean varieties. Other menus have included sloppy joes, curries, and meals prepared by visiting guest chefs. Daul said she particularly enjoys watching someone approach an unfamiliar dish cautiously, taste it and discover a new favorite.

Daul has also learned alongside them. She said she never cared for peppers before working with Swegarden, who regularly cooks with several varieties. She eventually realized that the problem was not necessarily the peppers—she may simply have been preparing them the wrong way.

Heart-n-Soul’s history is marked by people stepping forward at important moments.

Daul said the experience has taught her that many people want to help but may be waiting for someone to ask.

When Daul needed a location for the first café, Walvatne offered Josie’s Corner. When the organization needed additional kitchen space, other restaurants, churches and community organizations responded. When the pandemic made the original model unworkable, volunteers helped launch the lunch program. When a trailer became available, an anonymous donor made its purchase possible.

The organization continues to seek volunteers, guest chefs, donated produce and sponsors for Mobile Café meals. A business can help fund a café, provide employees to volunteer at the meal or combine financial support with hands-on service. Heart-n-Soul also encourages community members to support the mission by simply visiting the trailer, purchasing a meal, and paying it forward when they are able.

The official café schedule is published on the organization’s website and socialmedia pages, with Facebook serving as one of the primary ways guests learn where the trailer will be.

Heart-n-Soul uses fresh and locally produced ingredients whenever possible. Meals generally include a main dish, sides, and dessert. The menu combines familiar comfort food with dishes that some guests may be trying for the first time. One of the most popular choices is the harvest bowl. Kitchen manager Joe Swegarden prepares it with locally

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Heart-n-Soul celebrated its tenth anniversary in June 2026, marking a decade since that first Sunday meal at Josie’s Corner. The milestone reflected how far the organization had traveled—from occasional pop-up gatherings to a mobile nonprofit that has served tens of thousands of meals. Daul is already considering what the next chapter could look like. Heart-n-Soul values its partnership with First Presbyterian Church, but Daul said the organization would eventually like a permanent location of its own. The food trailer would continue traveling around Fargo-Moorhead, while the fixed location would provide a consistent gathering

place. Future goals also include increasing staff capacity, involving more volunteers and developing additional community partnerships.

There were times during the organization’s early years when Daul wondered what she had taken on. Ten years later, she said she has no regrets.

For Daul, the most rewarding part of the journey has been watching the model work. She described moments when she can step away from operating the trailer, sit down with a meal and watch volunteers, guests and community partners interact without her directing every detail.

“I think it’s what I’m supposed to be doing,” she said.

In those moments, the café becomes exactly what she hoped it could be: people with different backgrounds and circumstances gathering around food, each contributing in a way that works for them.

| heartnsoulcafe.com

Heart-n-Soul’s success suggests that a café does not need fixed prices to have value, and it does not need permanent walls to create belonging. Sometimes a community can be built from a borrowed kitchen, a donated trailer, a group of willing volunteers and the belief that everyone deserves a place at the table.

| /HeartnSoulCommunityCafe

| @heart_n_soulcommunitycafe

Samuel “Sam” Wai has spent a lifetime studying food, wine, history and culture. In retirement, he is putting all of it to work for Fargo-Moorhead’s museums, musicians and arts organizations.

t the Comstock House, one of Sam Wai’s dinners can begin with a count of 16 guests, seven wineglasses at each setting, 10 pieces of silverware and seven courses inspired by the final first-class dinner aboard the Titanic. Guests may arrive in Edwardian dress. Wai may greet them in a dark, naval-style coat. The evening ends with another count of money raised for the cultural institution that opened its doors. “These meals are more than just food,” Wai said. “It’s a package of theater.” Wai’s name is familiar in local food circles. His home-cooking posts and restaurant observations can reach thousands of readers. He has taught wine courses for decades and, in 2023, delivered a TEDxFargo talk about wine’s roots in agriculture, history and place. But he is quick to correct any assumption that he is trying to build a second career as a food personality. “I am retired,” he said. “I have nothing to sell.” Visibility, to Wai, is only helpful to fill seats at fundraising dinners. “Being known facilitates fundraising for me,” he said. “That’s my motivation.” For more than a decade, Wai and his wife, Coralie, have used food, hospitality, and carefully selected wines to support organizations including the Historical and Cultural Society of Clay County, the NDSU Challey School of Music, the FargoMoorhead Symphony Orchestra, Fargo-Moorhead Opera, Folkways, The Rourke Art Gallery + Museum and Plains Art Museum. Wai designs the menus, cooks the food and works with volunteers to serve it. He and Coralie generally provide the wine and sometimes the ingredients as well. In one particularly active year, Wai estimates that the dinners generated roughly $46,000 to $47,000 for arts organizations.

Finance Meets Philosophy Wai was born in Hong Kong and spent part of his childhood in Tokyo. He arrived in Moorhead in 1972 to attend what was then Moorhead State College (now Minnesota State University Moorhead). He wanted to study somewhere he could hear classical music.

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The symphony helped bring Wai to Fargo-Moorhead. More than half a century later, he is still finding ways to sustain it. He graduated in 1976 with degrees in finance and philosophy. Wai had imagined pursuing a doctorate and teaching philosophy, but life took him into business instead. He spent most of

his career at American Crystal Sugar, eventually retiring as the company’s treasurer. In retrospect, finance and philosophy seem almost like a blueprint for the work he does now, which is filled with structure and meaning, precision and culture, an understanding of both what something costs and why it matters. Wai never abandoned the humanities while building his career. He read, traveled, visited museums, and listened to classical music. Retirement simply gave him more time to bring those interests together. “That’s really my true love,” he said of the arts. His culinary education also began in Moorhead. As a college student living with three other young men, Wai did the cooking—three meals a day. The roommates pooled their grocery money, and Wai put lasagna, pasta, casseroles, rice dishes and other economical meals on the table. “They came home after school,” he said, “and they had a great meal.” At about the same time, he began studying French cooking through the work of television cooks and writers such as Julia Child and Graham Kerr. What interested him was the underlying systems of how to thicken, reduce, emulsify, braise, season, taste, and correct. “La technique,” Wai said. Once a cook understands those fundamentals, he believes, recipes become more like references. A cook can taste a sauce, recognize that it needs acidity or richness and know how to bring it into balance. “A bad meal takes about the same time to cook as a good one,” he said. “It takes the same cleanup. It’s doing the right things.” The way to learn is to cook boldly, make mistakes and resist the impulse to throw away anything that initially goes wrong. Most dishes, Wai says, can be repaired—or at least repaired enough to be eaten. “A good meal is about balance,” he said. "Sharpness against sweetness, acidity against richness, one flavor giving shape to another. If it’s done perfectly, it’s magical.” That grounding in classical technique is what allows Wai to turn a historical menu into a functioning dinner. Menus from the Titanic survived, but complete recipes did not. To someone without a background in French cooking, a dish such as salmon with mousseline sauce may be little more than an evocative name. To a classically trained cook, the name contains much of the necessary information. The tradition itself becomes the recipe. Wai can study what was served, understand the culinary vocabulary of the period, and build a version suited to a modern fundraising dinner. The same method can be applied to meals inspired by Scotland, southern France, Greece, the Alps, the Gilded Age or an 18th-century American tavern.

The Table is a Time Machine Wai is not interested in novelty for novelty’s sake. His food is culturally grounded and traditional rather than experimental. The purpose is not to modernize a culture until it becomes unrecognizable. It is to understand what people in a particular place ate, how they cooked it, what they drank alongside it, and what history brought those elements together. Wai approaches wine in much the same way. His classes have never primarily been consumer guides about which bottle to buy. He teaches about geography, agriculture, religion, trade, history and the foods that developed alongside a region’s wines. A pairing is not a mathematical formula, in his view. Often it is a relationship tested by generations of people who cooked and drank in the same place. Wine also changes the pace of a meal. “It’s going to slow you down,” Wai says. “There’s a cultural aspect to it.” That slowing down is central to the experiences he creates. The dinners ask guests to look closely, listen, taste, talk and inhabit a subject together. For a Revolutionary-era luncheon at The Rourke, for example, Wai prepared a progression that included corn fritters with Minnesota maple syrup, a berry shrub, green sallet, succotash, Anadama bread, Brunswick stew, and Martha Washington’s cherry pie. The museum described the dishes as Revolutionary-era-appropriate “victuals,” prepared by Wai in his home kitchen as a gift to the institution. A menu like that does more than feed a room. Each course becomes an entry point into the larger stories of how taverns functioned in colonial life, what ingredients were available, how a dish evolved, and what figures such as Washington, Franklin, Adams, or Jefferson might have recognized at the table. The setting carries part of the narrative. At The Rourke, diners may sit surrounded by paintings. At the Comstock House, the architecture supplies an atmosphere no rented banquet room could reproduce. “Sitting amongst artwork hung all around your dining table,” Wai said, “that’s a priceless ambiance.” Then come the flowers, linens, glassware, silverware, period clothing and historical commentary. At a Titanic dinner, guests may dress for 1912. At a Gilded Age event, the room can evoke Newport or New York. “The food is only part of it,” Wai said. The romance of the finished table depends on profoundly unromantic logistics. Wai may arrive with portable induction burners, a roaster, steam trays, a countertop oven and carefully labeled containers. He favors certain braises and other dishes that become better after resting overnight. He may follow a hot course with a cold one, giving the makeshift kitchen time to reset before the next round. Pasta can be boiled on site while its sauce waits, already prepared. Every dish must be designed not only for flavor and historical relevance, but for the actual equipment, volunteers, and minutes available. “Planning is extremely important,” he says.

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Making the Case for Culture Wai is careful to say that Fargo-Moorhead contains countless worthy causes. His focus on the arts is not a judgment against health, human services or other community needs. It is partly a matter of love. He has spent his life with classical music, museums, history, literature, travel, and art. It is also a matter of where he believes his particular abilities can have the greatest effect. Human needs often make their urgency immediately visible. The needs of an orchestra, opera company or museum can be harder to communicate. “Classical music and oil paintings on the wall are not as easy to reach a sympathetic audience,” Wai said. Food gives him a way to make the case without delivering a conventional appeal. Instead of asking people merely to understand why culture matters, he gives them an evening in which culture is alive around them. “You have to concentrate on what you do well,” he said. For Wai, the food is the lever. Historical knowledge gives it depth. Hospitality gathers the right people around the table. The resulting generosity belongs to the community. There is another source of urgency. At 72, Wai has watched peers become ill, lose their mobility or die. He is conscious that decline does not always arrive gradually. A person can move quickly, as he puts it, from “go-go” to “no-go.” For much of adulthood, he said, the central questions concern money, careers, children and whether a family will have enough. Then the children grow up. Retirement arrives. The old scarcity recedes, and another takes its place. “I no longer have anybody depending on me,” Wai says. “Now I may not have enough time.” So Wai and Coralie continue to travel. They return regularly to Greece and other places in Europe where their relationships with places, cooks and restaurant owners have developed over years. Wai can still drive in Europe, climb through an archaeological site, and help other travelers understand what they are seeing and eating. Asked what he is doing to preserve that ability, Wai offers no elaborate formula. “Just go, go, go until I can’t go,” he says. That urgency does not make his dinners somber. It makes them generous. Wai takes things that could remain private pleasures— knowledge, travel, cooking, wine and time—and puts them into circulation. A bottle is opened. A historical menu is revived. A museum fills after hours. Musicians perform. Strangers become tablemates. An organization leaves the evening with more resources than it had before. “As long as I can still do it,” Wai says, “I’ll help bring some money.”

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Buddy’s Parfait

Ziti’s Italian American

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Courts & Pints Opened on September 13, 2025, with a restaurant, 15 indoor pickleball courts, bean bag lanes, and a pro shop, this is one of the most unique and fun restaurants in the area!

Little Bodega Little Bodega is a downtown Fargo deli-and-small-grocery concept that grew out of the Detroit Deli food truck. The restaurant opened in September of 2025, with a focus on East Coast-style deli sandwiches, fresh bread, quality meats, catering, and grab-and-go grocery items.

Daan Middle Eastern Cuisine Daan Middle Eastern Cuisine centers on shawarma, rice plates, falafel, homemade sauces, and casual takeout-friendly meals. I mean, just look at those portions!

Marge’s Supper Club Originally, Marge’s Supper Club brought the Marge’s brand into a West Fargo bar-and-grill format, but now they are relocating into what used to be the Boiler Room space in Downtown Fargo. Come here for comfort food such as burgers, macaroni dishes, poutine, and short rib stroganoff; the concept is more supper-club/bar food than classic diner.

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Onee Korean Fried Chicken & Bar Onee Korean Fried Chicken & Bar is bringing fried chicken, spicy sauces, beer, and cocktails, kimbap, bibimbap, jjigae, chicken sandwiches, and soju to West Fargo.

Smoke & Iron Smoke & Iron is one of the more polished West Fargo additions from the last year with contemporary comfort-food dishes like loaded potato cakes with honey smoked salmon and bacon, blackened halibut steak, and hanger steak frites.

Pop’s Soda Shack Pop’s Soda Shack officially opened its Fargo location on November 22, 2025, after starting in Dickinson. It serves dirty sodas, specialty drinks with a drive-thru format and small bites.

Harry’s Steakhouse Harry’s Steakhouse opened in West Fargo in late November 2025, taking over the former JoJo’s space. It is the second Harry’s location, carrying over the 1940s-inspired atmosphere of the Grand Forks original.

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Maria’s HomeStyle Mexican Food Maria’s, serving California-style Mexican food, moved from pop-ups, trailer service, and catering into a permanent downtown Fargo storefront, serving breakfast and lunch.

Athena’s Pizza Athena’s Pizza is a family-owned Greek-style pizzeria with fresh ingredients and generous portions.

JD’s Barbecue JD’s Barbecue officially opened in January 2026 in the Tailgators building on Main Avenue, and is specializing in barbecue ribs and brisket.

Fuji Hibachi Express & Poke Bowl Fuji Hibachi Express & Poke Bowl opened with a fast, and casual hibachi-style Japanese dishes, Hawaiian poke bowls, counter ordering, self-order kiosks, and a drive-thru.

So+Lo’s This is an Icelandic-inspired grab-and-go eatery in downtown Fargo with house-made skyr used in bowls, dips, and dressings.

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Phoenix Buffet Phoenix Buffet is already one of the busiest options in town with a sushi bar, hibachi section, and tons of buffet items.

I love Wasabi's sushi. I am a big sushi lover, and they have the best in town, in my opinion! They're super convenient; I love the location, they're always super friendly, and the sushi is so good. I always get the broken heart special rolls and the spicy Cali rolls, and of course, edamame.

| wasabipokebowl.com | /PokeBowlFargo | @poke.bowlfargo

I love Indian food, especially curry, and Taj India does it amazingly. My go-to is the Chicken Karara. It's the prefect blend of creamy, spicy, and a little sweet. Give me that with a side of garlic naan and I'm in heaven.

| tajindiafargo.com | Search "Taj India Fargo"

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I love West Fargo Brewtus' family-sized pizza. It always feels like a reward, because it's not something I get often, but when I do, it is incredible. It is also the perfect thing to share with family or friends if you want an elevated pizza experience.

| brewtusbrickhouse.com | /BrewtusBrickhouse | @brewtusbrickhouse

I love to get a Thai tea with cashew chicken at Leela Thai. The atmosphere, flavors, and service are always the best!

| leelathaifargo.com | /LeelaThaiCuisine | @leelathaifargo

I love the chicken chimichangas at Plaza Azteca. They're crispy on the outside, packed with flavorful chicken on the inside, and topped with delicious queso that makes every bite so satisfying! They're a 10/10.

| plazaaztecafargo.com | /plazaaztecafargo | @plazaaztecafargo

I love the chicken strips at Sickies Garage—the boom boom sauce is unbeatable.

| sickiesburgers.com | /sickiesfargo45thst | @sickiesgaragend

I'm a big fan of Tropical Spice Caribbean Cuisine; the oxtail and their rice and peas are amazing. Their jerk chicken is awesome as well. Their food gives me a bunch of comfort for some reason, so it's normally my go-to when I'm looking for a delicious meal.

| tropicalspicecaribbean.com | Search "Tropical SPICE Caribbean Cuisine"

The lobster mac from Beer & Fish Company is amazing. It is so creamy and cheesy, and the lobster is light and cooked so well. Beer & Fish Company has a cool vibe, and it is great for a fun night out.

| beerandfishcompany.com | /BeerAndFishCompany | @beerandfishcompany

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My favorite meal would be the Burrata Cheese Plate, the Decoy Woodfired Pizza, paired with a Grapefruit Rosemary Spritz from Rustica Eatery & Tavern in Moorhead. The combination of the burrata cheese, paired with the marinated tomatoes, pesto, and balsamic, is easily one of my, if not my top favorite, appetizers of all time. The Decoy pizza has a delicious, wood-fired, crispy taste, a richness from the duck confit, goat cheese, and roasted garlic, and then finished with the sweetness of the grapes, tying it all together with the balsamic reduction again. Sipping on the grapefruit spritz (not on the drink menu) is a delicious, vibrant balance of bittersweet tartness. Highly recommend!

| dinerustica.com | /dinerustica | @dinerustica

I love Plaza Azteca. They have great burritos, fresh chips, margaritas, and a fun atmosphere that makes Plaza an easy place to keep coming back to.

| plazaaztecafargo.com | /plazaaztecafargo | @plazaaztecafargo

> Tacos, Mexican & Latin-Inspired

Mama G's Taqueria Mama G's Taqueria proves that great street food doesn't need to be complicated. The Moorheadbased operation focuses on approachable Mexican favorites prepared with care and packed with flavor. | /MamaGTaqueria | @mamagtaqueria

Miss Tacos Bright, colorful, and impossible to miss, Miss Tacos has carved out a unique place in the local food truck scene. The menu showcases handcrafted tacos made with traditional ingredients and plenty of personality. While tacos may be the star of the show, the truck's playful energy is what keeps people coming back. | /MissTacosND 58 | AUGUST 2026 | MEETFARGO.COM

Pico Food Truck For diners on both sides of the Red River, Pico Food Truck has become a familiar sight at events throughout the region. Fresh ingredients, homemade flour tortillas, and a dedication to simple, honest flavors. | /picofoodtruck | @picofoodtruck

> Smoke, Fire & Comfort Food

PICKaBOB Grill & BBQ Barbecue is about more than food—it's about bringing people together—and few trucks embody that philosophy better than PICKaBOB Grill & BBQ. The family-owned operation specializes in smoked meats prepared low and slow, while offer amazing options like brown sugar glazed sweet plaintains. | pickabobgrillbbq.com | /PICKaBOBLLC

Smoke My Butt BBQ With a name that's impossible to forget, Smoke My Butt BBQ delivers exactly what barbecue lovers are hoping for smoky aromas, tender meats, and creative dishes like sasquatch nachos! | /smb.bbq

continued>

> Smoke, Fire & Comfort Food

Jumbo's Sloppy Joes Sometimes the best food is the messiest food. Jumbo's Sloppy Joes takes a childhood favorite and turns it into a full-fledged culinary concept. From classic sloppy joes to jalapeño and bacon variations, the menu leans unapologetically into comfort food. Add loaded potatoes, chili, nachos, and hot dogs to the mix, and you've got a truck that's all about indulgence. | /JumbosFoodTruck

The Hot Dog Peddler Simple concepts often become the most enduring ones. The Hot Dog Peddler focuses on classic hot dogs and sausages, serving familiar favorites that never go out of style. Fast, affordable, and satisfying, it's a reminder that sometimes the perfect meal doesn't need a long ingredient list or a complicated backstory. | /thehotdogpeddler | @thehotdogpeddler

Chef Mobile Chef Mobile specializes in approachable comfort food that works just about anywhere. | /mobilefestivals22

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> Global Flavors, Sandwiches & Specialty Eats

Bee's Thai & Fusion Cuisine One of the surest signs that summer has arrived in downtown Fargo is the return of Bee's Thai & Fusion Cuisine. The seasonal favorite serves vibrant Thai dishes built around fresh ingredients, bold spices, and authentic recipes. Every visit offers something new, making Bee's a destination for adventurous diners and longtime regulars alike. From savory noodle dishes to sweet mango sticky rice to shrimp omelettes, the truck consistently delivers some of the most distinctive flavors in the metro. | beesbusiness.com | /beesonfb | @beesonig

Namaste Kitchen Namaste Kitchen brings the rich traditions of Indian cuisine to the streets of Fargo-Moorhead. Just look at those Tikka masala tacos! | namastekitchenfargo.com | Search "Namaste Kitchen" | @namastekitchenfargo

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Namaste Chai In a food truck scene dominated by meals, Namaste Chai offers something different. The mobile chai bar specializes in handcrafted chai prepared using traditional ingredients. | namastechaifargo.com | /namastechaifargo | @namastechaifargo

Jazzy's Mobile Kitchen & Catering Adibon Adibon brings together influences from African and European culinary traditions to create something uniquely its own. | adibonfuisoncuisine.com | /adibonfargo

New Orleans comes to Fargo-Moorhead every time Jazzy's Mobile Kitchen opens for business. The menu celebrates the soulful flavors of Cajun and Creole cooking with dishes like jambalaya, gumbo, po'boys, muffulettas, and beignets. | jazzysmobilekitchen.com | Search "Jazzy's Mobile Kitchen"

K-Dawg Korean street food has become a national sensation, and K-Dawg is bringing that trend to Fargo-Moorhead. The truck specializes in Koreanstyle corn dogs featuring crispy coatings, creative toppings, and plenty of cheese. | Search "K-Dog : Korean Korndog Food Truck

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> Global Flavors, Sandwiches & Specialty Eats

Duck Duck Goose Food Co. Creativity drives everything at Duck Duck Goose Food Co. The chef-driven operation has earned a reputation for playful comfort food that pushes beyond expectations. Inventive burgers, loaded fries, over-the-top desserts, and rotating specials ensure there's always something new to discover. | duckduckgoosefoodco.com | Search Duck Duck Goose Food Co. | @duckduckgoosefoodco

Detroit Deli Food Truck When it comes to sandwiches, bigger is often better. Detroit Deli embraces that philosophy with towering East Coast-style deli sandwiches loaded with premium meats, cheeses, and toppings. These are meals built for serious appetites and anyone who believes lunch should leave a lasting impression. | detroitdelifoodtruck.com | /detroitdeli

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Heart-n-Soul Community Café Heart-n-Soul Community Café proves that food can do more than feed people—it can build community. Operating through a pay-what-you-can model, the nonprofit serves fresh meals while creating spaces where everyone feels welcome. | heartnsoulcafe.com | /HeartnSoulCommunityCafe | @heart_n_souldcommunitycafe

> Drinks, Sweets & Treats

Windsor Waffles Windsor Waffles embraces fun in its purest form. Crisp waffles become the foundation for colorful toppings, candies, sauces, and sweet creations that are every bit as photogenic as they are delicious. | windsorwaffles.com | /WindsorWaffles | @windsorwaffles

Treat Theater Dessert and entertainment come together at Treat Theater. Inspired by movies, television, and pop culture, the gourmet chocolate concept delivers sweets with a playful twist. The result is an experience that appeals to both food lovers and anyone who appreciates a little creativity with their dessert. | /TreatTheater | @treat.theater

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Sweet Treats

Kona Ice of Fargo

For generations, the sound of an ice cream truck has been synonymous with summer. Sweet Treats captures that feeling perfectly, bringing frozen favorites to neighborhoods, parks, parties, and events throughout Fargo-Moorhead. It's pure nostalgia on wheels—and it never goes out of style.

Bright colors, tropical flavors, and endless customization options have made Kona Ice a favorite at community events across the region. Guests can create their own shaved ice combinations, making every visit a little different.

| /TheSweetTreatsTruck

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| /KonaIceofFargo

WE LOVE THEsE

happy hours hether your ideal happy hour starts with oysters in Roberts Alley, half-price appetizers in West Fargo or a $10 wood-fired pizza across the river, the metro has a deal for almost every appetite—and every clock.

Editor’s note: Specials were reviewed on July 13, 2026. Restaurants can change prices, hours, eligible items and participation without notice. Every listing should be confirmed directly with the business immediately before publication, and readers should check again before visiting. 68 | AUGUST 2026 | MEETFARGO.COM

DOWNTOWN FARGO

Beer & Fish CompanY When: Monday through Friday, 4–6 p.m. The deal: Beer & Fish Company’s current summer drink menu lists $2 oysters by the half shell, available raw or chargrilled (and $2 all day Tuesday); $3 PBR and Busch Light pounders; $5 tall draft beers; $5 classic margaritas; and $6 tap wines. | beerandfishcompany.com | /BeerAndFishCompany | @beerandfishcompany

DOWNTOWN FARGO

Dempsey’s Public House When: Rotating nightly specials, with many offers running from 9 p.m. to close. The deal: $2.50 domestic taps and well drinks on Tuesdays from 9 p.m. to close. Wednesdays bring $3.50 Corona and Dos Equis from 4–9 p.m., and $7 Mason Jar drinks from 9 p.m. to close. Tap beers are $4 late Thursday, Fireball is $3 late Friday, and Sunday features happy-hour pricing all day. From 4 p.m. to 9 p.m., get $12 one-topping pizzas | dempseysfargo.com | /Dempseyspublichouse

DOWNTOWN FARGO

701 Eateries When: 4–6 p.m. daily, beginning at 3 p.m. on Saturdays and Sundays. The deal: Food choices include a $6 sweet lefse plate, $4 fried Brussels sprouts, $10 Gruyere fries, and $4 pickle dip. Drinks include $1 off beer, wine and rail drinks; $2 off mocktails; and $3 off cocktails on tap. An $18 espresso martini flight is also available during happy hour. | 701eateries.com

| /701eateries

| @701eateries

SOUTH FARGO

The Tavern Grill

SOUTH FARGO

Lucky’s 13 Pub When: Monday through Friday, 2–6 p.m. and 8:30 p.m. to close; all day Sunday. Happy hour is dinein only. The deal: Receive $3 off appetizers, select draft pints for $3, 22-ounce select drafts for $5, $4 rail drinks, $5.50 select call drinks and White Claw, and $6 glasses of house wine. Lucky’s Brew is $3.50 for a pint or $5.50 for a 22-ounce pour. | luckys13pub.com | /Luckys13Fargo | @luckys13pubofficial

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When: Seven days a week, 2–5 p.m. and 9 p.m. to close. The deal: Take $4 off all appetizers, $2 off glasses of wine excluding sparkling wines, $3 off specialty cocktails, and $2 off tap beers. | thetaverngrill.com

| /thetaverngrill

SOUTH FARGO

The Bulldog Tap

SOUTH FARGO

Pepper’s Sports Cafe

When: Several overlapping food and drink windows throughout the week. The deal: $6.95 appetizer special from 3–6 p.m. Monday is an all-day happy hour with $1 off every drink. A $4 Ice Hole special runs from 10 p.m.–1 a.m. daily, with additional nightly offers that include $3.50 domestic bottles on Tuesdays, $3.50 Long Island teas on Wednesdays and $3.50 Captain Morgan on Thursdays. | bulldogtap.com

When: Monday through Saturday, 9–11 p.m.; all day Sunday. The deal: Pepper’s “Buck Off” special takes $1 off well drinks, select budget beers and house wine. From 9–11 p.m. Monday through Saturday, guests can also buy one and get one free from a selection of appetizers.

| /BulldogTap

| pepperssports.com | /pepperssportscafe | @pepperssportsbar

WEST FARGO

Hooligans Bar & Grill When: Monday through Friday, 3–6 p.m.; Saturday, 11 a.m.–5 p.m.; and all day Sunday. The deal: Take $1 off taps, well drinks and premium well drinks, plus receive half off select appetizers. | hooliganswfargo.com

| /HooligansWestFargo

| @hooliganswestfargo

WEST FARGO

Spitfire Bar & Grill

WEST FARGO

West Fargo Dive Bar

When: Monday through Friday, 3–6 p.m. The deal: Take $1 off tap beer, house wine and rail drinks. Spitfire also offers half-price bottles of wine all day Monday and $4 pounders all day Saturday and Sunday. | spitfirebarandgrill.com | /spitfirebarandgrill | @spitfirebarandgrill

When: Monday through Friday, 4–6 p.m.; all day Sunday. The deal: The weekday window includes specials on drafts, cocktails and well drinks. On Sundays, every drink is $1 off from open to close. | westfargodivebar.com | /DiveBarND

WEST FARGO

Würst Bier Hall When: Monday through Friday, 4–6 p.m. The deal: Take $2 off all German and domestic beers and $1.50 off cocktails. | wurstwestfargo.com

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| /wurstwest

| @wurst_bier_hall_west

MOORHEAD

Rustica Eatery & Tavern When: Tuesday through Saturday, 5–6 p.m.; and Thursday through Saturday, 9–10 p.m. The deal: All starters are $5 off their regular price, and every wood-fired pizza is $10. | dinerustica.com

| /dinerustica

| @dinerustica

MOORHEAD

Midtown Tavern When: Wednesday through Friday, 3–6 p.m. The deal: Take $1 off all bottled beer during happy hour. Additional weekly values include $3 domestic bottles and short taps Sunday through Tuesday, $4 tall domestic taps on those same days, $2.75 Busch Light pounders Tuesday and Thursday, and half-price bottles of wine all day Wednesday. For food, guests can order a large Duane’s pizza for the price of a small Monday through Wednesday. | midtowntavernfm.com | /MidtowntavernFM | @luckys13pubofficial

MOORHEAD

Hen House Bar & Restaurant When: Monday through Friday, 3–6 p.m., with additional nightly food and drink specials. The deal: Happy hour includes $4 tall domestic beers and $5 tall craft beers. Hen House also offers a different special nearly every night of the week. On Mondays, kids eat free with an adult food purchase from 6–10 p.m. Tuesdays feature $3.50 specialty tacos from 6–10 p.m. and $5.50 Casamigos from 8 p.m. to close. On Wednesdays, guests can get any large pizza for the price of a small from 6–10 p.m., followed by $4 Tito’s and Captain Morgan from 8 p.m. to close. Thursday brings 12 boneless wings for $10 from 6–10 p.m. and $4 tall domestics from 8 p.m. to close. Domestic pounders are $3.50 from 8 p.m. to close on Fridays. Saturdays feature $6 Mug Club pours and $5 refills, while Sundays offer a $13.95 pitcher-and-appetizer combo.. | henhousemoorhead.com

Price check: Prices were verified using current online menus on July 13, 2026. Totals are before tax, tip, beverages, card surcharges, and optional add-ons. Menus, prices and availability can change.

$8.99 ($10.99 w it one mea h t)

A customizable deli sandwich for less than $9? That is the kind of lunch math we like. Little Bodega’s DIY option leaves plenty of room beneath the $15 ceiling, making it an easy downtown choice when you want something portable, personal and refreshingly uncomplicated. The market is open for lunch Monday through Saturday.

| littlebodegafargo.com | /detroitdeli

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$12.49 rimp (with Sh $13.99)

ThaiKota’s pad Thai starts at $9.99. Add chicken, pork or tofu for $2.50, and the final total comes to $12.49. It is a satisfying noodle fix that still leaves $2.51 in the theoretical lunch fund. Thai fried rice and Drunken MaMa can be ordered using the same base-price-plus-protein formula.

| thaikota.com | /Thaikota701 | @thaikotafargo

$12.58 The burger arithmetic could not be cleaner: an $8.29 Great American Cheese Burger plus $4.29 fresh-cut fries or chips equals $12.58. Skip the extras, and you have the complete burger-basket experience—with enough change left over to feel slightly smug about your decision.

| jlbeers.com | /jlbeers518 | @jlbeersdowntown

$11.08 Sometimes lunch needs to feel more like a reset than a prelude to an afternoon nap. Marge’s $11.08 soup-and-salad-bar option fits the assignment. Its menu advertises 49 salad-bar choices, giving you considerably more freedom than the usual container of greens grabbed on the run.

| fargomarge.com | /fargomarge | @marges_diner

8 $10.9 Start with the $8.49 Deluxe Burrito, then add the $2.49 combo upgrade. That brings the total to $10.98 and adds rice, beans and fresh tortilla chips. It is one of the guide’s strongest answers to the question, “How much actual food can I get without coming close to $15?

| tacoshopsfargo.com | /tacoshopsfargo | @tacoshopsfargo

Nine dollars buys the grilled pork sandwich at Pho D’licious, while the chicken and tofu versions are each listed at $8.75. Any of the three offers a welcome break from the standard lunch rotation—and enough remaining budget to make the entire outing feel unusually responsible.

| phodilicious.com | /phofargo | @phofargo

$12.50

An $8 California roll paired with $4.50 miso soup lands at a tidy $12.50. It is a simple, two-part downtown lunch that scratches the sushi itch without requiring a special-occasion budget—or an afternoon explanation to your banking app.

| wasabipokebowl.com | /Wasabifargo | @wasabipokebowl

$13.49

This one is for serious lunch appetites. Red Pepper’s whole Everything Grinder is a 13inch creation layered with ham, turkey, salami, cheeses, taco meat and the shop’s signature sauces. At $13.49, it is a full-send sandwich that still manages to remain on the correct side of the guide’s limit.

| redpepper.com | /RedPepperTacoShop

$13.49

Grand Junction’s Chicken Cordon Bleu sub is listed at $9.49. Add a $4 order of hand-cut fries, and the total comes to $13.49. Hot grilled sandwich, fresh fries and $1.51 left in the budget: lunch accounting does not get much more satisfying than that.

| grandjunctionsubs.com | /GrandJunctionMoorhead

$13.50

Mick’s keeps things wonderfully old-school. Its bacon cheeseburger is $9, and an order of seasoned fries adds $4.50, bringing the full bar-and-grill lunch to $13.50. No complicated ordering strategy is required—just a burger, fries and a comfortably sub-$15 menu total.

| micksoffice.com | /micksoffice | @micksoffice

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This is the guide’s biggest budget cushion. Hooligans advertises weekday lunch specials priced at $8.99 or less, served Monday through Friday from 10 a.m. to 2 p.m. The specials are dine-in only, but at that price, taking an actual lunch break begins to look like sound financial planning.

or ess

$8.99 L

| hooliganswfargo.com | /HooligansWestFargo | @hooliganswestfargo

$15

Würst takes the guesswork out of the limit with a weekday lunch menu pegged at $15. Available Monday through Friday from 11 a.m. to 3 p.m., the menu includes choices such as German or brat spaetzle mac and cheese, a cheeseburger with fries and sausage with fries. It is a hearty use of every dollar in the budget.

| wurstfargo.com | /wurstwest | @wurst_bier_hall_west

$124$1

The best order here depends on the day. Current posted specials include a Monday chicken cordon bleu sandwich with a side for $13.50, a Tuesday French dip with fries and coleslaw for $14, a Wednesday BLT with soup for $12 and a Friday hot turkey or hot beef sandwich for $12. Lunch specials run from 11 a.m. to 2 p.m.

| vfw7564.org | /VFW7564.org | @westfargovfw

Lakes Area Creation Co Photography

Meet The

By Ashley Morken, Owner, Unglued

Lakes Area Creation Co Photography

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Lakes Area Creation Co Photography

Fresh Squeezed Studio

Lakes Area Creation Co Photography

ne day I walked into our shop at Unglued and discovered a new local artist, Kristina, our shop manager, had started to work with—Fresh Squeezed Studio—and I could not get over how crazy whimsical and fun the sculptures they created were! And then to discover the bright, colorful polymer earrings they created with a totally unique take was a cherry on top. Learn more about this new local maker below, and how you can take a workshop from them, too, to learn some of those super fun skills!

Tell us a bit about yourself! I was born and raised in Fargo and earned my BFA degree in film with an art minor at Minnesota State University Moorhead. I’m a big fan of Star Trek, Doctor Who, and The Office. I enjoy swimming and trying out new art mediums for hobbies. The most important thing to me is family, like spending time with my cousins and my little nephews. Contributing to the community is also important to me, which is why I donate 5% of all my store sales to the Great Plains Food Bank and 5% of my event profits to different organizations like The Immigrant Defense Network in Minnesota. Making a difference in my community is very important to me. I also think it’s important for queer Fargoans, especially creatives, to stay in town and not move away to bigger cities, even when it can be tempting, but to stay and contribute to our hometown. Describe what type of products you create as Fresh Squeezed Studio. I make lots of different things, mainly with polymer clay. I make jewelry, mainly earrings and bracelets, and I make little creatures; each is one-of-a-kind. I make decor items like picture frames, ring holders, and trinket bowls. I’m now offering a new product: glittery sensory potions! My little figurines are my favorite to make, but I also enjoy creating something functional with the jewelry and decor items. I love being a part of someone expressing something of themselves through my pieces! Tell us how you got started with your handcrafted business? What inspired you? I have loved creating art since I was born. Both of my parents are artists who went to the same art school as I did! Even my business name continues the family tradition, as “Fresh Squeezed Design” was the name of my parents’ graphic design studio in the 90’s! I have sold my work on and off for years, but officially started Fresh Squeezed Studio to sell my work in local shops and events about

a year ago. I also want to make a difference in my community, and by running my own business, I can make sure I’m doing things ethically and using the profits for good. Your sculptures are so unique and whimsical! Can you tell us how you got into doing sculptures and your inspiration for them? I’ve always loved drawing faces since I was a kid, creating creatures, aliens, and monsters. I did a lot of ceramics in high school, and in art school my focus was sculpture. I worked in many mediums, including woodworking and welding. I fell in love with polymer clay as it allowed me to do what I liked doing with ceramics, but at home without the setup needed for ceramics. Translating my 2-D drawn creatures to 3-D was very natural and fun! I suppose all the Sci-Fi media I consume is a big influence as well! What has been the most challenging part of this handcrafted business? Besides finances, which is boring, the toughest part can be staying in love with the art when it becomes work. I have to give myself permission to create just for the fun of it sometimes because that voice in my head always says I could be doing “productive art”. How do you stay inspired to keep creating? I’m a very curious person. I love learning, and I think that perspective keeps me creative. I know enough to know what I don’t know, and it’s an adventure to keep learning and growing with my art. What has been the most rewarding part?

Can you tell us about some of the types of classes you teach? I have three classes I’m offering now: two different polymer clay classes and one squeegee painting class. In my flower bowl class, you can learn to make a flower cane from polymer clay and turn it into a cute trinket bowl, and you get some flower charms left over to make anything you want, including earrings and bracelets! In another class, you learn a technique called Mokume-Gane, which is a Japanese metalworking technique that was translated to polymer clay. You layer colored clay and cut into it with shapes and then slice away the surface to get beautiful, organic designs and make a trinket bowl and a few pairs of stud earrings! In my newest class, I’m teaching one of my favorite hobbies, squeegee painting. You apply paint sort of “upside-down” on the paper and scrape it away to reveal a design; it’s a super fun and satisfying process. I’m also thinking about adding some sensory potion-making classes in the future! What advice would you have given yourself five years ago? Don’t be afraid to put your work out there! People will like it! Where can people find your work or connect with you? I sell my work in Unglued at Brewhalla, at events around the area, and I teach in Unglued’s Craftatorium.

Fresh Squeezed Studio

| freshsqueezedstudio.com

Seeing people fall in love with my creatures and creations as much as I am! It’s always scary to put your art out there; it’s very personal, but when you get great reactions, it’s super rewarding. That’s why I love inperson selling at events the most. You also share your craft through workshops!

he Red River Market is about so much more than great food. Every Saturday, thousands of people gather to share a meal, catch up with friends, and support the people growing, baking, and cooking right here in the Red River Valley. Behind every booth is a story. Some vendors are carrying on family recipes passed down through generations. Others are young entrepreneurs building a business from scratch. Some create dishes inspired by the communities they grew up in, sharing a taste of their culture with FargoMoorhead. Every meal served at the market represents hard work, passion, and a deep connection to the people and places that shape our local food community. Enjoying a meal at the market means investing in more than lunch. It means supporting local families, helping small businesses grow, and strengthening a food system that keeps dollars circulating close to home. Many vendors source ingredients from nearby farms, where one neighbor grows the food and another uses their skills and artistry to transform it into something delicious for thousands of market guests to enjoy. It is this cycle of local food, local business, and shared experiences that helps build a stronger, more vibrant community. Each season, the Red River Market welcomes back fan favorite vendors while introducing new ones that keep the market fresh and exciting. We prioritize local food businesses that use high quality, locally grown ingredients in their recipes whenever possible, creating an experience that celebrates the flavors and people of our area. With so many incredible options, it is no surprise our team has developed a few go to favorites over the years. Here are the meals, desserts, and drinks we find ourselves coming back for week after week.

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Lunch for me means Leela Thai Cuisine’s pad thai, followed by their mango coconut sticky rice for dessert. They're a new vendor this year, and I'm thrilled they're bringing fresh Thai flavors to the market. They have a storefront in town that's a bit of a drive for me, so it's exciting to enjoy their food every market day. Another favorite treat is the Cinambrosia crepe from A La Crepe. It's simple but absolutely delicious, with warm butter, perfectly melted cinnamon sugar, and whipped cream on top. Dan and Rachel are always so friendly, and I usually devour my crepe in minutes. I have at least one every market, and sometimes two or three! To stay energized and hydrated, I always stop by Juice Box Fargo for a Citrus Sunshine juice, although I'd happily drink anything Renee makes. As one of the market's longest-running vendors, Juice Box consistently delivers fresh juices and smoothies that keep me coming back week after week.

For lunch, I always head to Namaste Kitchen for masala tacos. They're the kind of meal that makes you stop and savor every bite. Definitely not something you mindlessly eat. When I'm craving dessert, I stick with Namaste Kitchen and order their pistachio ice cream. It's sweet, creamy, with just a hint of savory, and it's such a unique flavor you don't find everywhere. For a drink, I love stopping by Junkyard Brewing. The staff is always welcoming and smiling, I love the creative beer labels, especially the inside jokes, and the flavor combinations are always fun to try. On a hot summer day, their refreshing seltzers are hard to beat.

One of my favorite places to grab lunch is Penny's Eatery. I'm a huge breakfast fan, so their bowls are always a hit. The food reminds me of the classic diner breakfasts you enjoy with family on a Sunday afternoon, and the staff is always incredibly kind. When it's time for dessert, I head to Indulge for their delicious gluten-free macarons. They offer so many flavors that it's always fun to mix and match something new. Coffee is a must on market days, so my go-to drink comes from Buzzy Bee Coffee. I always order the classic Queen Bee, and it's been a tradition for me since long before I started working at the market. There's nothing better than sipping one while strolling through the vendors!

My go-to lunch is Deb's Corner Foods and Catering's Cold Noodle Salad. Deb has been with the market since year one, and it's one of my favorite meals for a hot Saturday because it's so refreshing, flavorful, and healthy. Seeing Deb and Mike's smiling faces each week is always a highlight, and if you can't catch them at the market, you can also find some of their products at Natural Grocers. For dessert, I can't resist Humble Bread's Sourdough Chocolate Chip Banana Bread. I never knew banana bread could be so much better until I tried the sourdough version—it's absolutely incredible. I also love that they offer pre-orders, making it easy to grab everything you want, and you can really taste the care that goes into their slow-fermented baking. When I need a drink, it's always the Strawberry Matcha from Juice Box Fargo. Made with homemade almond milk, homemade strawberry purée, and matcha, it's unlike anything else you can find. It's been amazing to watch Renee grow her business from a longtime market vendor to opening her own storefront, and her upbeat team always keeps the line moving, even on the busiest summer market days.

My go-to lunch is Namaste Kitchen's vegan and gluten-free rice bowl. With rice, chickpeas, and a mixed salad—it’s hearty and delicious. For a drink, I love their rotating seasonal beverages, especially the hibiscus tea. It's light, refreshing, and the perfect way to cool down on a hot summer market day. If I'm in the mood for something sweet, Juice Box Fargo's açaí bowl is hard to beat. It's refreshing, packed with incredible flavor combinations, and always leaves me feeling energized. And if I'm ending the day with a drink, you can usually find me at Drekker Brewing Company, enjoying live music in Broadway Square with one of their sours or a summer slushie in hand.

My lunch pick is usually WingKing. After vendor load-in and setup, I need something hearty, and their wings are always crispy, saucy, and exactly what I'm craving. I can also never pass up the wontons from Saigon Kuisine. They're handmade with so much care, light instead of heavy, and absolutely delicious. For dessert, Humble Bread's brown sugar chocolate chip cookies and sugar cookies are some of the best treats at the market. While they're known for their incredible sourdough, their sweets deserve just as much attention. Everything melts in your mouth, and you can taste the care that goes into every batch. One of my favorite things about Humble Bread is that it's truly a family operation. Their kids help every market, and it's heartwarming to see how much they enjoy being part of it. As for drinks, Namaste Kitchen’s lemonade is legendary, but I'll give the nod to Jumbo's lemonade. It's the perfect refreshing treat on a hot day. I'm especially excited about how much our drink lineup has grown this season, with new coffee vendors like Crews Coffee Co., and fresh offerings from HMK Wellness that make it even harder to choose.

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My favorite lunch comes from SoulTaco. They take a classic street food and give it a modern twist by blending flavors from different cultures into something completely unique. I can't get enough of the Rush Hour Taco, especially with the crispy onions. When the temperature climbs, Juice Box Fargo’s Berry Blast smoothie is my go-to drink. Nothing cools you down quite like fresh fruit on a hot market day. One of my favorite new discoveries this season has been Crews Coffee Co. Their iced maple latte has quickly become a favorite, with rich coffee flavors balanced by just the right amount of maple sweetness. It's one of the best iced coffee drinks I've had in downtown Fargo.

For dessert, it's hard to beat Hannoun Sourdough's cinnamon rolls, although honestly, anything Amena bakes is incredible. Her bread was born from a personal mission to create something she could enjoy herself, and every loaf and pastry is made with intention, care, and exceptional quality. On a hot summer day, nothing tops a frozen Sloosh from Drekker Brewing Company. Their creative flavors are always changing, and every new release somehow becomes my next favorite. Plus, they're one of Folkways' strongest community partners, bringing the same creativity and enthusiasm to the market that they put into every drink they make.

My favorite lunch at the Red River Market is, without question, the Orange Chicken from Little Brother. I'd happily eat it any time of day—even for breakfast. At just $12, it's an incredible value, and I almost always have leftovers. I also love that they include real orange slices in the dish, giving it a fresh twist that makes it stand out. For something sweet to take home to add to my tea and peanut butter toast, I always stop by Three Bears Honey Co. I've been buying my honey from them for nearly 10 years, and it's the only honey I keep in my kitchen. They've been part of the Red River Market for years, and it's been so special to watch their family grow alongside the market. Knowing my purchase supports a local family and ethically produced honey that benefits our local bee population makes it even sweeter. When it comes to drinks, one of my new favorites this season is Day and Night Coffee Co. Matt and Rhett are always welcoming, even during the busiest market mornings, and their positive energy is contagious. My go-to order is an iced oat milk latte, and it never disappoints.

My favorite lunch at the market is the Masala Bowl from Namaste Kitchen. It's gluten-free, packed with flavor, and the mango salsa takes it to the next level. It's the perfect comfort food, especially during the cooler spring and fall markets. When I'm in the mood for something sweet, I always check out Due North Gluten-Free Bakery. They constantly have new treats to try, and everything tastes just as good as traditional baked goods. The red velvet cupcake is my personal favorite. For a drink, Namaste Kitchen wins again with their lavender chai. It's a refreshing way to cool off on a warm market day, and the sweet, earthy lavender pairs perfectly with the chai spices. Their friendly customer service makes every visit even better.

At Folkways, we believe community is built through shared experiences. We are a Fargo Moorhead nonprofit working to combat social isolation and loneliness by creating opportunities for people to gather, connect, and feel a sense of belonging. The Red River Market is one of our signature programs, bringing people together through local food, music, art, and shared experiences every Saturday. By creating welcoming spaces where neighbors can meet, support local businesses, and build relationships, we help strengthen the connections that make our community thrive. The Red River Market takes place every Saturday from 10 AM to 2 PM at Broadway Square in Downtown Fargo. To learn more about upcoming market dates, vendors, and events, visit the sites below:

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